Pesto Biscuit Pizza

Ingredients

• 0.8 cup basil pesto refrigerated
• 8 jumbo biscuits refrigerated
• 10  cherry tomatoes 
• 1 cup feta cheese crumbled

Equipment

• baking sheet
• baking paper
• oven

Directions

1. Preheat oven to 45
2. Roll biscuits into 6-inch rounds; place 2 inches apart on 2 parchment paper-lined baking sheets.
3. Spread 1 1/2 Tbsp. refrigerated basil pesto on each round.
4. Cut cherry tomatoes in half; top pizzas with tomatoes. Top each pizza with 2 Tbsp. crumbled feta cheese.
5. Bake 5 minutes. Rotate pans, and switch from top to bottom racks; bake 4 to 5 more minutes or until golden.